We enjoy having friends over on occasion. One, it’s a nice chance to get together and, two, it’s a great opportunity to make new recipes for the blog. I found this baked artichoke squares recipe in my Mom’s recipe collection. I made it years and years ago and then promptly lost it. One day while perusing a folder of hers full of handwritten recipes, there it was! I may or may not have done a happy dance.
Our neighbors had a gathering planned so I offered to bring this recipe. It’s just as yummy as I remember. Plus, it was a hit. Everyone loved them. You can’t go wrong with the flavors. Artichokes, onions and cheese result in a delicious trio of flavor. If you prefer, you could substitute the Cheddar cheese with mozzarella or Colby. Either would be delicious.
When I serve these baked artichoke squares I cut them into about 2-inch by 1-inch rectangles. You could certainly cut them larger or smaller depending on your preference. If you have more appetizer offerings at your party, go with smaller, fewer and go with larger. You may even consider putting each square in a mini or regular size muffin cup for easier handling. Your guests would probably appreciate it.
I think one of the reasons this appetizer is such a hit is because it’s a little different. Artichokes are not all that common in appetizers. They may be common as an appetizer but rarely do I attend a party where there is an artichoke appetizer. There are always spinach dips or cocktail meatballs or even wings. As a result, those are really popular. Plus this recipe is so easy to make and to serve. It’s yummy warm or at room temperature. This recipe travels well, too, making it perfect for a potluck party.
Baked Artichoke Squares
- 2 jars (6 ounces) marinated artichoke hearts
- 1 small onion, chopped
- 1 clove garlic, minced
- 4 large eggs, beaten
- 1/4 cup Italian breadcrumbs
- 1/2 teaspoons Italian parsley, chopped
- 2 cups grated Cheddar cheese
- Salt and pepper to taste
Preheat oven to 325 degrees F. Grease a 9 x 13 inch baking dish. Set aside.
Drain liquid from one jar of artichokes into skillet. Sauté the onion and garlic in liquid until soft. Drain liquid from remaining jar and discard. Chop all artichoke hearts.
In mixing bowl combine eggs, breadcrumbs and parsley. Stir in onion mixture, artichokes, cheese, salt and pepper. Pour into prepared baking dish and bake for 30 to 35 minutes. Cool. Cut into small squares and arrange on serving plate.
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Shared at Meal Plan Monday